An ice cream cake should only sit at room temperature for 10 minutes before serving after tempering in the refrigerator.
Here's a breakdown to understand why:
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The Primary Concern: Melting. Ice cream cakes are, well, ice cream. Room temperature will cause them to melt, impacting both texture and appearance.
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Tempering is Key. Tempering refers to carefully adjusting the ice cream cake's temperature before serving. A rock-solid ice cream cake is difficult to cut and eat.
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Fridge First: Move the ice cream cake from the freezer to the refrigerator about 45 minutes before you plan to serve it.
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Short Room Temperature Time: Only allow it to sit at room temperature for that final, crucial 10 minutes. This gives it just enough time to soften slightly for easier cutting and enjoyment without becoming a melty mess.
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Expert Advice: According to Sasha Zabar, Founder and Chef at Glace by Noglu, this two-step process ensures the ideal serving consistency.
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Why not longer than 10 minutes? The longer an ice cream cake sits out, the more it melts. Re-freezing melted ice cream changes the texture, making it icy and less enjoyable.
